Rosemary polenta bites with peperonata

Ingredients

• 1 tbsp olive oil, plus extra for the tin and tray
• 500ml vegetable stock
• 125g quick-cook polenta
• 25g grated vegetarian Italian-style hard cheese
• 3 rosemary sprigs, needles picked and finely chopped
• 3 tbsp olive oil
• 1 onion, halved and finely sliced
• 3 peppers (a mixture of colours is nice), finely sliced
• 1 large garlic clove, crushed
• 3 tbsp red wine vinegar
• 1 tbsp capers, drained